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Ingredients

• ✓ king trumpet mushroom
• potato
• olive oil
• salt
• olive oil
• pancetta
• chanterelle mushroom
• nameko mushroom
• shimeji mushroom
• sherry vinegar
• tarragon
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat. Arrange potatoes cut-side up.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 While potatoes are roasting, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
5. 5 Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
6. 6 Turn oven heat up to 425 degrees F (220 degrees C).
7. 7 Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to the oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
8. 8 Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil; toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

By John Mitzewich

Ingredients

• ✓ king trumpet mushroom
• beef chuck roast
• cayenne pepper
• kosher salt
• black pepper
• peanut oil
• butter
• yellow onion
• sake
• chicken broth
• yellow miso
• maple syrup
• ketchup
• rice wine vinegar
• red chile pepper
• green onion

Instructions

1. 1 Season beef with cayenne pepper, kosher salt, and pepper.
2. 2 Heat peanut oil in a pan over high heat. Add beef and brown for 3 minutes on each side. Turn off the heat and transfer beef to a plate.
3. 3 Let the pan cool slightly, 1 to 2 minutes. Add butter and melt butter in the residual heat. Turn the heat to medium and add mushrooms, cut-sides down. Cook until mushrooms are light brown, 3 to 4 minutes. Flip and continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook onion until slightly golden, 3 to 4 minutes.
4. 4 Pour sake into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in chicken broth, miso, maple syrup, and ketchup, and bring to a simmer. Add browned beef, mushrooms, and any accumulated mushroom juices.
5. 5 Reduce the heat to low or medium-low, cover, and simmer until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
6. 6 Stir in green onions, chile pepper, and vinegar. Cover and cook for 5 minutes more. Taste and adjust seasonings.

By John Mitzewich